Couscous with Eggplant Aubergine
Elevate your weeknight dinners with this vibrant and wholesome Couscous with Eggplant (Aubergine) recipe—a Mediterranean-inspired dish bursting with warm, smoky spices and fresh, zesty flavors. Tender roasted eggplant is paired with juicy, sautéed cherry tomatoes and aromatic spices like cumin and smoked paprika, creating a harmonious blend of textures and tastes. The fluffy couscous, infused with vegetable broth, provides a comforting base, while fresh parsley and a squeeze of lemon bring a delightful freshness to every bite. Ready in just 45 minutes, this easy-to-make recipe is ideal for busy evenings and perfect for vegetarians or anyone seeking a healthy, satisfying meal. Serve it warm as a light main dish or a side for your favorite Mediterranean spread!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1 medium Eggplant (aubergine)
- 1.5 cups Cherry tomatoes
- 1 small Red onion
- 2 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Vegetable broth
- 2 tablespoons Fresh parsley
- 1 medium Lemon
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplant and cut it into bite-sized cubes. Place the cubes on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the eggplant cubes and sprinkle with a pinch of salt and black pepper. Toss to coat evenly.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until the pieces are tender and lightly browned.
While the eggplant roasts, finely dice the red onion and halve the cherry tomatoes. Mince the garlic cloves.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant and softened.
Add the cherry tomatoes, ground cumin, and smoked paprika to the pan. Season with the remaining salt and black pepper, and cook for another 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
In a separate small saucepan, bring the vegetable broth to a boil. Remove it from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for 5 minutes. Then fluff the couscous with a fork.
Once the eggplant is done roasting, add it to the tomato mixture and gently combine.
Transfer the cooked couscous to a serving platter or bowl. Spoon the eggplant and tomato mixture over the couscous.
Chop the fresh parsley and scatter it over the dish. Squeeze fresh lemon juice on top for added brightness.
Serve warm and enjoy!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
